this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good.
- Ready In:
- 1⁄2 lb veal, cut into strips
- 1⁄2 lb pork, cut into strips
- 3 cups sliced mushrooms
- 3 tablespoons oil
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons chopped shallots
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 1 tablespoon chives
- 1 tablespoon parsley
- 1 tablespoon tarragon
- 2 cups sour cream
- saute veal and pork in oil, set aside.
- saute mushrooms, until brown, add to veal.
- heat butter in skillet, add shallots.
- add wine, reduce to almost gone, add chicken broth and meat drippings.
- cook down by 1/3, add spices and sour cream.
- add meat and mushrooms back to pan to heat through.
- serve with noodles.
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Absolutely gorgeous, I didn't make it quite as stated, as I hade some veal steaks to use up so I cooked them and made the rest as a sauce to go on top. It was awesome such a wonderful flavour. I live in Switzerland and see this all the time in restaurantes served with rosti. I served mine with smashed potatoes and it was delicious. I will definitely be making again and next will try with pork and veal and cut them into strips and serve atop rosti. Thanks for sharing. Big thumbs up from the whole family.Reply
Very tasty recipe! I made with entirely with veal since veal was on special at the supermarket this week. All the sauce, unfortunately, got cooked into the meat while I was heating it through but that is the fault of my stove. It still tasted very good. Thanks for sharing this lovely dish with us.Reply
This may not be "authentic", but it is excellent, fast and easy. I was actually searching for a recipe for "Geschnetzeltes" and this came closer than anything found. I have even made it with all pork, which was very good. I always use chicken bouillion, which is a lot more convenient than the bit of broth called for. Thanks, Chia.Reply
This is not an authentic recipe. In Switzerland, we would never add pork to our veal zurich. We also wouldn't use tarragon and instead of the sour cream we use cream. Veal Zurich consists of veal, onions, mushrooms, cream, white wine, a little bit of flour to thicken the sauce and sometimes parsley. As Marianne said already, this is traditionally served with rösti, but I have seen it with noodles, too.1Reply